leftover pork roast, cubed
1 (15 oz.) can beef stock (Swanson)
2 medium stalks celery
1 medium onion
3 tbsp. soy sauce
3 tbsp. Worcestershire sauce
1 cup mushrooms, stems and pieces, drained (reserve 1/4 cup liquid)
3 tbsp. cornstarch
1 can Chinese vegetables
2 tbsp. leftover brown gravy

Grease lightly 10-inch skillet. Fry pork until brown, stir in beef stock, celery, onion, soy sauce, Worcestershire sauce. Heat to boiling, reduce heat, simmer 30 minutes. Shake mushroom liquid and cornstarch in tightly covered container. Stir gradually into pork. Add mushrooms, Chinese vegetables and gravy. Heat to boiling, stirring constantly. Serve over Chinese noodles and/or rice.